Side Pannel
Spanish Rice Cups
Ingredients List
- 1 sm Onion, chopped
- 1 sm Green bell pepper, chopped
- 1 Stalk celery, chopped
- 1 Garlic clove, pressed
- 2 tb Vegetable oil
- 14 1/2 oz Tomatoes, undrained, diced
- 10 1/2 oz Condensed beef broth,
- -undiluted
- 8 oz Tomato sauce
- 1 c Uncooked long-grain rice
- 1/4 c Water
- 1 ts Chili powder
- 1/2 ts Sugar
- 1/2 ts Dried italian seasoning
- 1 Bay leaf
- 1 ds Ground red pepper
- 4 Medium-size bell peppers,
- -any color
Directions
Saute first 4 ingredients in hot oil in a large skillet 3 minutes or until
tender; drain. Add tomatoes and next 9 ingredients. Bring to a boil; cover,
reduce heat, and simmer 25 minutes. Remove from heat, and let stand 5
minutes. Remove and discard bay leaf.
Cut bell peppers in half lengthwise, leaving stems intact. Remove and
discard seeds. Boil bell pepper halves in a small amount of water 3 to 4
minutes or until crisp-tender; drain well. Spoon rice mixture evenly into
bell pepper halves; serve immediately.
tender; drain. Add tomatoes and next 9 ingredients. Bring to a boil; cover,
reduce heat, and simmer 25 minutes. Remove from heat, and let stand 5
minutes. Remove and discard bay leaf.
Cut bell peppers in half lengthwise, leaving stems intact. Remove and
discard seeds. Boil bell pepper halves in a small amount of water 3 to 4
minutes or until crisp-tender; drain well. Spoon rice mixture evenly into
bell pepper halves; serve immediately.
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